Toss the onion, garlic, cumin, oregano, oil, and blac pepper in a microwave safe bowl, cover with plastic wrap, cut a small slit in the center to vent steam, microwave on high until the onions are translucent, about 4 minutes. Remove plastic wrap carefully.
Add tomatoes, beef broth, red peppers, soy sauce, bay leaf, and a pinch of black pepper. Stir, and nestle in the steak. Tightly cover the bowl with 2 new pieces of plastic wrap, cut a slit in the center, and microwave on high for 20 minutes.
Remove plastic wrap carefully, stir, and cover again. Microwave on high for another 20 minutes.
Remove the steak onto a cutting board and shred it using two forks. Return in to the bowl and add the olives. Tightly cover the bowl, cut a slit in the center, and microwave for 5 minutes. Stir in cilantro and serve with rice.
Recipe modified by CHOICES Nutrition Education Program